Julia's Simply Southern: Classic Stuffed Peppers >

Thursday, June 22, 2017

Classic Stuffed Peppers

Classic Stuffed Peppers are a favorite meal of mine. I think anyone who is a fan of bell peppers has a love for stuffed peppers. Beautiful pepper shells filled with a meat and rice mixture, then baked to perfection.

The only question is whether to cheese or not cheese. I like cheese!

Check out how easy it is to create this classic dish.....


  • 1 lb Ground Beef
  • 1 c  Diced Onion
  • 2 c Cooked Rice
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Chili Powder
  • 4 Large Bell Peppers (any color)
  • 15 - 20 oz Tomato Sauce, 🍅 divided
  • 1/2 c Shredded Mozzarella Cheese (optional)

Preheat oven to 375℉

I use minute rice and get that going while I cook the ground beef and onions. You can use the rice of your choice. I've also used cooked couscous and it is also delicious in stuffed peppers.

Add the ground beef to a skillet and cook over medium heat, breaking up the meat.

While the ground beef cooks, prepare the peppers by cutting the stem end off. Remove the seeds and any of the core membrane. Use a spoon if needed. Set the hollowed peppers aside until ready for filling.

When the ground beef is no longer pink, add the diced onion and continue to cook an additional 5 minutes to soften the onions.

Add salt, pepper, garlic powder and chili powder to the skillet, stir to combine. While reading the ingredient list it may seem like a lot of salt but keep in mind that you're seasoning the beef mixture and rice. 

Combine the cooked rice and ground beef mixture together.

Add about 1/4 c of the tomato sauce to the filling mixture and stir to incorporate everything together.

I mentioned using 15-20 ounces of tomato sauce...well that's because depending on the brand you use they vary in amount. Canned varieties are typically 15 ounces, larger cans 20 ounces or slightly more. The particular brand I prefer comes in a small carton and is 17.64 ounces. Whichever your brand of choice is just fine for this recipe. 

Use the remaining tomato sauce to cover the bottom of a casserole dish.

Fill the peppers with the beef & rice mixture.

Place each filled pepper into the casserole dish.

Bake the stuffed peppers for 45-55 minutes, or until desired tenderness of the peppers. I prefer around the 45 minute mark. The peppers are tender but still have a slight crunch at that point.

If you are topping with cheese as I have, remove from the oven after 45 minutes and top with the shredded mozzarella. Return the peppers to the oven for an additional 5 minutes until the cheese is melted.

Allow the stuffed peppers to rest 5 minutes after cooking as they will be very hot before serving. Serve on a plate with some of the tomato sauce drizzled next to the pepper.

Alternative Recipe: Try it with ground Italian sausage instead of ground beef. Follow recipe above and add 1 tsp of Italian seasoning.
Stuffed peppers may also be made with ground chicken or turkey if desired.

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See it at:
Weekend Potluck


  1. I harvested several bell peppers from the garden this morning that I plan to make stuffed peppers. Your Peppers look delicious! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  2. Made some today I used chicken and adds some diced carrots finely chopped celery and chives and fresh garlic the fresh herbs gave it a wonderful taste and I topped some with Sharp cheddar cheese that's all I had on hand and it came out very well thanks for sharing your recipe


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